Stuffed Baby Red Potatoes |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This recipe features ingredients I keep on hand and it looks tasty. Ingredients:
24 small red potatoes (about 2 1/2 pounds) |
1/4 cup butter, melted |
1/2 cup parmesan cheese, shredded and divided |
1/2 cup cooked bacon, crumbled and divided |
2/3 cup sour cream |
1 egg, beaten |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon paprika |
Directions:
1. Scrub potatoes; place in a large saucepan and cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
4. When cool enough to handle, cut a thin slice off the top of each potato.
5. Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
6. In large bowl, mash the potato tops and pulp with butter.
7. Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
8. Stir in the sour cream, egg, salt and pepper.
9. Spoon mixture into potato shells.
10. Top with remaining cheese and bacon; sprinkle with paprika.
11. Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
12. Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.
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